Italian Smoked Salmon & Ricotta Frittata with Crispy Polenta

Ingredients

• 6 whole Large eggs, room temperature
• 4 oz Smoked salmon, sliced into ribbons
• 1/2 cup Ricotta cheese, whole milk ricotta
• 2 tbsp Fresh dill, finely chopped
• 1 tsp Lemon zest, finely grated
• 1 tbsp Capers, rinsed and drained
• 2 tbsp Extra virgin olive oil, divided
• 1/4 tsp Sea salt, to taste
• 1/8 tsp Black pepper, freshly ground
• 1/2 cup Polenta, pre-cooked, chilled
• 1 clove Garlic, minced
• 1 sprig Rosemary, fresh

Instructions

1. 1

   Preheat oven to 375°F (190°C). Whisk eggs in a bowl with salt, pepper, and lemon zest until well combined.

2. 2

   Gently fold ricotta, fresh dill, and capers into the egg mixture, being careful not to overmix. Fold in smoked salmon ribbons last.